Coffee Parfait

Ingredients

• 200 g heavy cream
• 2 egg yolks
• 4 tbsp sugar
• 1 packet vanilla sugar
• 1 cup strong hot espresso
• powdered sugar (for dusting)
• cocoa powder (for dusting)
• coffee beans

Instructions

1. 1.

   Heat a pot of water to a boil. Whip 150 g cream until stiff and refrigerate until needed. Warm 50 g cream.

2. 2.

   In a metal bowl, whisk egg yolks with sugar and vanilla sugar until creamy in a hot water bath.

3. 3.

   Gradually fold the warm cream and espresso into the custard while it remains in the water bath. Remove the bowl from the pot and chill the mixture, then fold in the whipped cream.

4. 4.

   Fill two large espresso cups with the coffee custard and refrigerate for about four hours. Just before serving, dust with powdered sugar followed by cocoa powder. Let sit for 5 minutes and garnish with coffee beans.